Colorful morning bowls with purple yam, pistachio, fresh fruits, and crunchy toppings for a delightful breakfast.
# Components:
→ Base
01 - 1 small purple yam (ube), peeled and diced
02 - 1 cup frozen banana slices
03 - 1/2 cup Greek yogurt or coconut yogurt
04 - 1/2 cup unsweetened almond milk
05 - 2 tablespoons pistachio paste or shelled pistachios
06 - 1 tablespoon honey or maple syrup (optional)
→ Toppings
07 - 1/4 cup fresh berries (blueberries, strawberries or raspberries)
08 - 1 kiwi, peeled and sliced
09 - 2 tablespoons granola (gluten-free if needed)
10 - 1 tablespoon chopped pistachios
11 - 1 tablespoon unsweetened coconut flakes
12 - Edible flowers or microgreens (optional)
# Preparation Steps:
01 - Steam or boil the diced purple yam for 8 to 10 minutes until fork-tender, then allow it to cool completely.
02 - Place the cooled yam, frozen bananas, Greek yogurt, almond milk, pistachio paste and honey or maple syrup in a blender.
03 - Blend the mixture until it is smooth and creamy. Add extra almond milk as needed to achieve a thick, spoonable consistency.
04 - Transfer the blended mixture evenly into two serving bowls.
05 - Garnish each bowl with fresh berries, sliced kiwi, granola, chopped pistachios, coconut flakes and edible flowers or microgreens.
06 - Serve the smoothie bowls at once using a spoon.
